Clear and Refreshing Clam and Seaweed Soup
♧ Chewy Clams with Tender Seaweed: The Perfect Clam and Seaweed Soup ♧
Introducing a refreshing and clear clam and seaweed soup recipe that soothes the stomach, perfect for when you have a poor appetite. The chewy clam meat and tender seaweed combine to create a deep and rich broth that is incredibly nourishing. This delicious clam and seaweed soup is a true restorative meal in a bowl. Make it for yourself and enjoy a warm, comforting dish, especially on a chilly day!
Main Ingredients
- Soaked dried seaweed 4 handfuls (approx. 200g)
- Fresh clams 30 pieces (approx. 300g)
Seasoning & Condiments
- Brewed soy sauce 2 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 1/2 Tbsp (optional)
- Soup soy sauce or salt to taste
- Brewed soy sauce 2 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic 1/2 Tbsp (optional)
- Soup soy sauce or salt to taste
Cooking Instructions
Step 1
Purge the clams: First, place the clams in a bowl with about 1 Tbsp of coarse salt and just enough water to cover them. Add a metal spoon (like stainless steel, not colored) to the bowl. Cover the bowl with a black plastic bag to block out light, and leave it in a cool place (like a balcony) for about 1 hour. This process encourages the clams to expel any sand or grit they may contain, making them cleaner.
Step 2
Rinse the clams: After purging, rinse the clams thoroughly under running water at least 5 times. Ensure you meticulously clean them to remove any remaining sand or debris stuck between the shells.
Step 3
Boil the clams to make broth: Add plenty of cold water to the cleaned clams in a pot and bring to a boil over high heat. Listen for the ‘pop’ sound as the clam shells begin to open naturally – this is a sign that the broth is starting to develop. Once all the clams have opened, turn off the heat and remove them from the pot.
Step 4
Prepare the seaweed: Rinse the soaked seaweed well and drain any excess water. Cut it into bite-sized pieces, about 3cm in length. Cutting it to a manageable size will make it easier to eat.
Step 5
Sauté seaweed and clams: In the pot, add the prepared seaweed. Drizzle with 1 Tbsp of sesame oil and 2 Tbsp of brewed soy sauce. Gently massage the ingredients together to evenly coat the seaweed. Then, add the purged and boiled clams.
Step 6
Sauté the ingredients: Place the pot back over high heat and sauté the seaweed and clams together for 2-3 minutes, stirring frequently. This sautéing step enhances the umami flavor of the ingredients.
Step 7
Add broth and simmer: Pour in 14 ladles of the clam-infused broth into the pot with the sautéed ingredients. Bring it back to a rolling boil over high heat. Once boiling, skim off any impurities that rise to the surface, then reduce the heat to medium and let it simmer gently.
Step 8
Finish the soup: Once the broth has thickened and the seaweed is tender, add 1/2 Tbsp of minced garlic (optional) and simmer for another moment. Finally, taste the soup and adjust the seasoning with soup soy sauce or salt as needed. Your delicious clam and seaweed soup, with its rich clam aroma and refreshing broth, is ready!
